Birrias, 9780760392690
Hardcover
Unlock exciting Mexican flavors: birrias beyond tradition, tacos, and more!

Birrias

65 recipes from traditional to modern

$39.15

  • Hardcover

    160 pages

  • Release Date

    3 March 2025

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Summary

Birrias: The Soul of Mexican Cuisine

Learn from a birrias master how to make your Mexican home cooking more varied, exciting, and richly flavorful than ever before.

Traditionally, birrias are the beloved stews served in Mexico on all special occasions, such as weddings, quinceaneras (girls’ coming-of-age celebrations), and family reunions. They are made with a meat—traditionally beef, pork, or goat—slow-cooked in an adobo sauce of chile peppers, garlic, vinegar, and herbs, t…

Book Details

ISBN-13:9780760392690
ISBN-10:0760392692
Author:Jesse Valenciana
Publisher:Quarto Publishing Group USA Inc
Imprint:Harvard Common Press,U.S.
Format:Hardcover
Number of Pages:160
Release Date:3 March 2025
Weight:680g
Dimensions:235mm x 191mm
What They're Saying

Critics Review

“Jesse Valenciana is spreading the gospel of birria and making it accessible for a new audience, with recipes that are a playful balance of tradition and creativity.”

* Julio Hernandez, James Beard Award Nominee and chef/owner of Maiz de la Vida, Nashville *

“Jesse Valenciana’s Birrias is a delicious ode to tradition with a bold twist! Jesse captures the heart of birria, honoring its roots while celebrating just how versatile and vibrant this dish can be, in everything from birria tamales to birria pizza and even birria smashburgers. His mother’s recipe, used throughout the book, serves as the soulful base that ties each innovative creation together. Every page will have your mouth watering and your mind buzzing with ideas. It’s a perfect blend of tradition and creativity. If you’re a birria fan, this book is an absolute must-have!”

* Claudia Sandoval, MasterChef U.S. champion and author of Claudia’s Cocina *

About The Author

Jesse Valenciana

Jesse Valenciana is a premier food journalist focused on Mexican cuisine and other Hispanic foods of the Americas, regularly reporting and writing a column for The Takeout. He also presides over Nashville’s hippest catering and pop-up company, The Secret Bodega. A veteran of several prestigious restaurant kitchens and a former marketing executive with Goose Island Brewery, he has appeared on The Today Show and on local television segments in Chicago and Nashville, among other cities. His experience with birrias spans from eating his grandmother’s traditional birria every Sunday as a child to collaborating with leading chefs on novel birria creations today.

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